Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large cucumber, peeled, seeded and small diced | ||
| 1 c. Hy-Vee light sour cream | ||
| 1 tsp. dried dill | ||
| 1 tbsp. minced shallot | ||
| 1 ½ tbsp. Hy-Vee sugar | ||
| 1 tsp. Hy-Vee white vinegar | ||
| ⅛ tsp. celery salt | ||
| Cracked Hy-Vee black pepper, to taste | ||
| 1 lbs. 80%-lean ground beef | ||
| ¼ c. finely chopped artichoke hearts | ||
| ¼ c. finely diced roasted red peppers | ||
| 3 tbsp. finely chopped Hy-Vee kalamata olives | ||
| ¼ c. Hy-Vee Select crumbled feta cheese | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 4 Hy-Vee Bakery hamburger buns | ||
| Toppings, such as sliced red onion, tomato and lettuce, optional |
Directions
- For cucumber yogurt sauce, in a bowl, combine cucumber, sour cream, dill, shallot, sugar, vinegar, celery salt and pepper; cover and refrigerate to let flavors combine.
- Heat a charcoal or gas grill for direct cooking to medium heat.
- Combine ground beef, chopped artichokes, roasted red peppers, kalamata olives, feta cheese, salt and pepper. Form into 4 patties. Grill patties for 14 to 18 minutes or until internal temperature reaches 160 degrees, turning once halfway through grilling.
- Top each burger with the cucumber sauce and serve on buns with red onion, tomato and lettuce, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 95mg
- Sodium: 1240mg
- Total Carbohydrates: 34g
- Protein: 28g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Hy-Vee chefs, Hy-Vee weekly ad from the week of July 8, 2015.